Calculate the price
your order:

275 words
Approximate price
$ 0.00

ENV H 311 Environmental Health Question: Topic Hot and cold holding temperature among 15 states to prevent born-illness. Answer: Introduction Maintenance of the temperature seems to be vital in order to enhance the health condition of the people. The temperature of the food is very important to keep the food free of germs and bacteria. There is much prevention also regarding this temperature issue of the food. There are many discussions on the right temperature for cooking the food especially the raw meat because they contain many germs and bacteria. In this report, the discussion will be done on the right temperature for the food to be cooked. And also on the process how to keep the food in the refrigerator so that it does not get contaminated with the germs (Fisseha, 2014). This paper will also contain the findings of the report that how actually the foods get contaminated with germs in the atmosphere. The prevention for the food so that they did not get contaminated by the germs is also provided in the report. A detail discussion is done in this report regarding the food value, temperature effects and the procedure to control the effects so that the food did not get contaminated by the germs or the bacteria. Thesis statement: “Is hot and cold temperature giving rise to borne illness?” Literature Review As per (Painter, 2013) this illness happens due to the change of temperature of the food which destroys the good bacteria in the food. It is essential to keep the food at the right temperature to prevent the illnesses that happen due to the wrong temperature of the food. This type of illness not only happen from the restaurant food but it can happen from the home food also. Many borne illnesses are not due to the food poisoning but it happens because the food gets contaminated by germs due to the hot and cold temperature fluctuation. United States temperature is normally cold temperature but sometimes it gets very hot. So the food temperatures have to be kept very particularly to prevent all borne illnesses. According to (Gould et al., 2013), some people are very sensitive about the food temperature and they get easily ill due to the food that is kept at the wrong temperature. Microwaving food can also create these foods borne illness because in the microwave the foods are cooking at a very high temperature and some time at that temperature the food value or the good bacteria in the food get destroyed which results in the illness due to food. As per (Scallan et al., 2015) sometimes the containers that are used for the storage of the food are not actually meant to store food in them so that also destroy the food value and cause illness (figure 1in Appendix). In the states like California people like seafood more than anything so in a case of seafood, the fish or the crab needs to be cooked at a high temperature very well. Otherwise, these sea foods can cause illness to the people. Sometimes seafood are sold in the storage container in the market and it contain the level that ready to use but this create illness because the chemical that is used to store the food destroy the food value and also when it get in the hot air it starts to attract more germs than the food that is cooked and served immediately. According to (Grayson, 2014) in Florida people consumes more ice creams, yogurt, seafood, barbecue etc. and their food habit of having yogurt are also very good to health. But the making of the yogurt needs correct temperature because if it is too hot then the yogurt will get destroyed and also if it is too cold the yogurt will not form. According to (Thomas et al., 2013) yogurt, the correct temperature is very important and then only the yogurt is good for the health. In Hawaii, the food is also same as the other states of the united state and the people of the Hawaii also take their food from the store container and microwave food. Foods that are very protein rich must be cooked very well before eating. As per (Kadariya et al., 2014) sometimes people use to keep their leftover food in the refrigerator which is very common in the United States but that also should be done in a proper way or the food may get contaminated with the germs causing the illness in the people. In Texas, people like food item in chicken and pie. So the chicken that they are taking almost every day for their main food should be cooked to the right temperature so that the germs that animals body have to get destroyed and it becomes eatable. In Alaska, people prefer the food or the meat of the reindeer dogs and smoked salmon. These foods after cooking should not be kept for a long time to reuse it because when the food is kept in the refrigerator it gets some chemical bacteria from the refrigerate and when it is taken out to microwave the food get contaminated with germs that cause the illness in the human body. In Georgia also people like chicken food item more and they mainly use the barbecue for the chicken item (figure 2 in Appendix). According to (Lee et al., 2014), this process of barbecue is where the food is cooked with charcoal smoke this is the very risk and can contain the germ because the smoke of the charcoal can contain various types of germs. And also sometimes the food temperature depends on the temperature where the food is processed or taken. The food habits of the people of United States are mainly from the fast food and the street foods and these foods get contaminated easily by the germs because their processing is different and when they come in contact with the atmosphere they get contaminated by the germs. The figure shows the data of the people of the United States about the consumption of the fast food (figure 3 in Appendix). All the foods that are taken by the citizen of the US are mainly the storage container food and all that container food can get contaminated with germs easily because when they are stored they are kept with chemicals but when they are exposed to the air they easily attract the germs. As per (Irish, 2013) the all other states of the United States such as North Carolina, Kentucky, Wisconsin, Arizona, New York, Maryland, Missouri, Indiana, Nevada, Mississippi and New Mexico all have almost the same food value and food intake habit. The fast food is very popular in the United States and also people drink too much of cold drink or cold coffee that also a big reason for the borne illness. But sometimes the food needs to be kept in the too hot temperature or in the cold temperature because some bacteria did not evolve in that temperature. Findings The temperature or it can be said the accurate temperature for the food is very essential to keep the food germ free. As per the report, the germs get contaminated in the food from the normal temperature because they cannot survive in the too cold or too hot temperature (Parashar et al., 2014). The storage container foods are kept by using some chemicals but when they get exposed to the air they get contaminated with the germs and that is the main cause of the borne illness. The temperature for any food is the most important thing because if the food is not cooked in the high temperature then the bacteria of the food can remain and that may cause the illness. Some foods are always kept in the refrigerator to keep it out of reach from the germs (Wu et al., 2014). The accurate cooking temperature of some foods is the most important to keep them germ-free. For the raw animal meat, the cooking time and temperature in the microwave are 15 seconds at 165F. If the chicken is cooked at this temperature in the microwave then the food is germ-free and will not cause any illness (Woodward et al., 2014). The food that is kept in the refrigerator especially the raw food should be kept in such a way that it gets the freeze so that no bacteria can affect the raw food. The food should not be cooled fully they should be cut into pieces to cool down so that the whole food did not get contaminated with the germ (Schijven et al., 2013). People of the United states like more fast food than the normal home food so the making or the temperature at which the fast food or the street food are made should be at a high temperature and also the food should be cooked well so that it cannot get the virus or the bacteria. Discussion The borne illness is very common in people now a day because people are very much addicted to the fast food and the street foods. The main thing is the temperature at which they are cooked or the raw material is kept. For making the yogurt the main thing is the temperature because in too hot temperature the good bacteria cannot be formed and neither in the cold temperature (Kotwal, & Cannon, 2014). For some food also the temperature is very important because to prepare or to cook those in the right temperature will only make them germ-free. For the pork meat or the beef, the temperature needs to be very high because these types of meat contain many germs and bacteria (Pruimboom et al., 2014). And before cooking them they need to be clean properly and then cooked in the very high temperature so that all the germs bacteria get destroyed and the food became germ-free. The people of the United States need to develop some awareness in them regarding the cooking procedure of the food. And also they should know the right temperature and process to keep the food because different foods are to be kept at the different temperature. The perfect temperature for some food may be dangerous for the other food item so they have to know the correct temperature for the food and have to keep them in that temperature to avoid all type of germ or bacteria (Whitlock, 2013). The temperature plays a great role for the food that is safe to eat. The foods have to be cooked to the right temperature to kill or to destroy the bacteria or germs that the foods contain. But the food once gets in contact with the air they get contaminated with germs and that is the main cause of the illness. Conclusion The temperature either it hot or cold both is very essential for the food to keep it safe from getting contaminated by germs which cause the borne illness. The report concludes that if the food is kept in the cold temperature or cooked in the high temperature then the food cannot get contaminated with germs or bacteria. The report also concludes that some of the foods especially the meats are to be cooked at a very high temperature to kill the germs or the bacteria it contains. The food needs to be washed and kept in the right temperature so that the food did not get contaminated with the germs or the bacteria. It is recommended that people should always eat food immediately after cooking because if it is kept in the normal temperature then it will get affected by the germs. It is recommended that the food should always be kept at the proper temperature to avoid the germs or the bacteria that cause illness. References Fisseha, m. (2014). Assessment of knowledge and health care seeking behavior about neonatal danger signs among mothers visiting immunization unit in selected governmental health centers, addis ababa, ethiopia (doctoral dissertation, aau). Gould, L. H., Walsh, K. A., Vieira, A. R., Herman, K., Williams, I. T., Hall, A. J., & Cole, D. (2013). Surveillance for foodborne disease outbreaks—the United States, 1998–2008. Morbidity and Mortality Weekly Report: Surveillance Summaries, 62(2), 1-34. Grayson, A. L. (2014). Effect of degree of dark-cutting on tenderness and flavor attributes of beef (Doctoral dissertation, Texas A&M University). Hall, A. J., Wikswo, M. E., Pringle, K., Gould, L. H., & Parashar, U. D. (2014). Vital signs: foodborne norovirus outbreaks—the United States, 2009–2012. MMWR Morb Mortal Wkly Rep, 63(22), 491-5. Irish, D. A. (2013). Items to be Included in a Food Safety Handbook for Artisan Cheese Makers. Kadariya, J., Smith, T. C., & Thapaliya, D. (2014). Staphylococcus aureus and staphylococcal foodborne disease: an ongoing challenge in public health. BioMed research international, 2014. Kotwal, G., & Cannon, J. L. (2014). Environmental persistence and transfer of enteric viruses. Current opinion in virology, 4, 37-43. Lee, S. C., Billmyre, R. B., Li, A., Carson, S., Sykes, S. M., Huh, E. Y., … & Heitman, J. (2014). Analysis of a food-borne fungal pathogen outbreak: virulence and genome of a Mucor circ Nello ides isolate from yogurt. MBio, 5(4), e01390-14. Painter, J. A. (2013). Attribution of Foodborne Illnesses, Hospitalizations, and Deaths to Food Commodities by using Outbreak Data, United States, 1998–2008-Volume 19, Number 3—March 2013-Emerging Infectious Disease journal-CDC. Pruimboom, L., Fox, T., & Muskiet, F. A. (2014). Lactase persistence and augmented salivary alpha-amylase gene copy numbers might have been selected by the combined toxic effects of gluten and (food born) pathogens. Medical hypotheses, 82(3), 326-334. Scallan, E., Hoekstra, R. M., Mahon, B. E., Jones, T. F., & Griffin, P. M. (2015). An assessment of the human health impact of seven leading foodborne pathogens in the United States using disability-adjusted life years. Epidemiology and infection, 143(13), 2795-2804. Schijven, J., Bouwknegt, M., Husman, R., Maria, A., Rutjes, S., Sudre, B., … & Semenza, J. C. (2013). A decision support tool to compare waterborne and foodborne infection and/or illness risks associated with climate change. Risk Analysis, 33(12), 2154-2167. Thomas, M. K., Murray, R., Flockhart, L., Pintar, K., Pollard, F., Fazil, A., … & Marshall, B. (2013). Estimates of the burden of foodborne illness in Canada for 30 specified pathogens and unspecified agents, circa 2006. Foodborne pathogens and disease, 10(7), 639-648. Whitlock, D. R. (2013). U.S. Patent No. 8,388,989. Washington, DC: U.S. Patent and Trademark Office. Woodward, A., Smith, K. R., Campbell-Lendrum, D., Chadee, D. D., Honda, Y., Liu, Q., … & Confalonieri, U. (2014). Climate change and health: on the latest IPCC report. The Lancet, 383(9924), 1185-1189. Wu, Y., Wen, J., Ma, Y., Ma, X., & Chen, Y. (2014). Epidemiology of foodborne disease outbreaks caused by Vibrio para hemolytic us, China, 2003–2008. Food Control, 46, 197-202.

Basic features

  • Free title page and bibliography
  • Unlimited revisions
  • Plagiarism-free guarantee
  • Money-back guarantee
  • 24/7 support

On-demand options

  • Writer's samples
  • Part-by-part delivery
  • Overnight delivery
  • Copies of used sources
  • Expert Proofreading

Paper format

  • 275 words per page
  • 12pt Arial/Times New Roman
  • Double line spacing
  • Any citation style (APA, MLA, CHicago/Turabian, Havard)

Guaranteed originality

We guarantee 0% plagiarism! Our orders are custom made from scratch. Our team is dedicated to providing you academic papers with zero traces of plagiarism.

Affordable prices

We know how hard it is to pay the bills while being in college, which is why our rates are extremely affordable and within your budget. You will not find any other company that provides the same quality of work for such affordable prices.

Best experts

Our writer are the crème de la crème of the essay writing industry. They are highly qualified in their field of expertise and have extensive experience when it comes to research papers, term essays or any other academic assignment that you may be given!

Calculate the price of your order

You will get a personal manager and a discount.
We'll send you the first draft for approval by at
Total price:

Expert paper writers are just a few clicks away

Place an order in 3 easy steps. Takes less than 5 mins.

error: Content is protected !!
Open chat
How Can We Help You?
Affordable. Nursing. Papers Inc
Our Experts Are Online and Ready To Help You.